Preheat the oven to 350'F. Line a rimmed cookie sheet with foil and spread the olive oil over the foil.

In
a medium bowl or zip style bag, stir together the sour cream, salt,
onion powder, and paprika. Add the chicken to this mixture and turn the
chicken so that all sides are fully coated.

Place the crushed
crackers or breadcrumbs in a large bowl and dredge each piece of chicken
in the crumbs so that all sides are coated.

Place the coated chicken on the prepared pan, drizzle the top of each piece with melted butter.

Bake at 350'F for about 45 minutes or until the chicken reaches an internal temperature of 165'F.

Recipe Background

Moist, heavenly chicken. That is what you get
with this baked chicken breast recipe. The sour cream/yogurt and
cracker crumb coating helps to keep the moisture in. I have a teenager
who never wants to eat chicken for dinner, but this is one chicken dish
he will eat!

You have quite a few options when making this recipe. You can use boneless chicken breasts, but I often use boneless chicken thighs as well. I have used both yogurt as well as sour cream, and both work fine. You can even use a combo of both if you want.

To crush the crackers. I usually put them in a large zip style bag, seal it, and then crush them with a rolling pin. If you are going to use breadcrumbs, panko breadcrumbs will give you a better result if you have those in the house.

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